Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy.

In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour hands and form dough into two 8-inch circles about 1/2-inch thick.

Place on prepared cookie sheet about 4 inches apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.